Nassima Talhaoui
University of Granada
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Featured researches published by Nassima Talhaoui.
International Journal of Molecular Sciences | 2016
Nassima Talhaoui; Ana María Gómez-Caravaca; Lorenzo León; Raúl de la Rosa; Alberto Fernández-Gutiérrez; Antonio Segura-Carretero
Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%–65.63% of total transfer rate) and for flavonoids (0.18%–0.67% of total transfer rate). ‘Picual’ was the cultivar that transferred secoiridoids to oil at the highest rate, whereas ‘Changlot Real’ was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils.
Journal of Agricultural and Food Chemistry | 2015
Nassima Talhaoui; Ana María Gómez-Caravaca; Cristina Roldán; Lorenzo León; Raúl de la Rosa; Alberto Fernández-Gutiérrez; Antonio Segura-Carretero
Leaves from six important olive cultivars grown under the same agronomic conditions were collected at four different times from June to December and analyzed by high performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry (HPLC-DAD-TOF-MS). Twenty-eight phenolic compounds were identified and quantified. No qualitative differences were detected among leaves. However, for all cultivars, total concentrations of phenolic compounds decreased from June to August, then increased from October on, and reached higher levels again in December. Principal component analysis provided a clear separation of the phenolic content in leaves for different sampling times and cultivars. Hence, the availability of phenolic compounds depends on both the season and the cultivar. June and December seem to be good times to collect leaves as a source of phenolic compounds. December coincides with the harvest period of olives in the Andalusian region. Thus, in December olive leaves could be valorized efficiently as olive byproducts.
Journal of Agricultural and Food Chemistry | 2015
Nassima Talhaoui; Ana María Gómez-Caravaca; Lorenzo León; Raúl de la Rosa; Alberto Fernández-Gutiérrez; Antonio Segura-Carretero
In the present study, olive fruits from six cultivars grown under similar agronomical and environmental conditions were collected at four different times during fruit ripening. Some agronomical traits were determined, and general increases in the size of the fruit and oil contents were recorded for all cultivars. The phenolic fraction in fruits was also identified and quantified during the same period using high-performance liquid chromatography-diode array detection-time-of-flight-mass spectrometry. Thus, a total of 57 phenolic compounds were determined, and qualitative and quantitative differences among cultivars and also among sampling times were observed. In contrast to the agronomical traits, a general decrease of total phenolic compounds was observed, characterized by a domination of secoiridoids at the beginning of ripening and by a domination of simple phenols and flavonoids in the end. This is the first time that four of the six cultivars have been studied regarding phenolic compounds evolution during ripening.
Molecular Nutrition & Food Research | 2017
Teresa Vezza; Francesca Algieri; Alba Rodriguez-Nogales; José Garrido-Mesa; M. Pilar Utrilla; Nassima Talhaoui; Ana María Gómez-Caravaca; Antonio Segura-Carretero; M. Elena Rodríguez-Cabezas; Giovanni Monteleone; Julio Gálvez
SCOPE Extracts from olive (Olea europaea) leaves are used in Mediterranean traditional medicine as anti-inflammatory agents. They contain antioxidant phenolic compounds, such as oleuropeoside, which could be interesting for the treatment of inflammatory conditions associated with oxidative stress in humans, including inflammatory bowel disease. METHODS AND RESULTS The anti-inflammatory effects of olive leaf extract (0.5-25 mg/kg) were studied in two mice models of colitis (DSS and DNBS). Olive leaf extract (0.1-100 μg/mL) immunomodulatory effects were also investigated in different cell types and in ex vivo organ cultures of mucosal explants of healthy donors and Crohns disease (CD) patients. The extract showed effect in both colitis models reducing the expression of proinflammatory mediators (IL-1β, TNF-α, and iNOS), and improving the intestinal epithelial barrier integrity restoring the expression of ZO-1, MUC-2, and TFF-3. These effects were confirmed in vitro. Furthermore, it reduced the production of proinflammatory mediators (IL-1β, IL-6, IL-8, and TNF-α) in intestinal mucosal samples from CD patients. CONCLUSION Olive leaf extract presented intestinal anti-inflammatory activity in colitis mouse models, maybe be related to its immunomodulatory properties and the capacity to restore the intestinal epithelial barrier. Besides, the extract could also regulate the activity of cells involved in the inflammatory response.
Archive | 2018
Nassima Talhaoui; Najla Trabelsi; Amani Taamalli; Vito Verardo; Ana María Gómez-Caravaca; Alberto Fernández-Gutiérrez; David Arráez-Román
Abstract The olive tree ( Olea europaea L.) belongs to the Oleaceae family, and it is native to warm temperate regions of the world. Mainly, this tree is commercially important in the Mediterranean region because it is the source of olive oil. Nowadays, it is also widely cultivated in many other parts of the world for the production of olive oil and table olives. The Mediterranean diet, in which olive oil is the main dietary fat, has been associated with diverse beneficial health effects such as antihypertensive, antiviral, antiinflammatory, hypoglycemic, neuroprotective, and anticancer properties. The health benefits of olive oil are mainly attributed to the presence of high content of monounsaturated fatty acids and bioactive phytochemicals including phenolic compounds, tocopherols, carotenoids, and phospholipids. In addition to olive oil, olive leaves have gained an increasing interest because of their high availability and low cost. This subproduct has widely been used in folk medicine for several thousands of years in the Mediterranean countries, and many studies have demonstrated its potential as a source of bioactive compounds. The rising awareness about these health properties has caused an increased consumption of olive oil and olive leaves throughout the world. Thus, the aim of this chapter is to focus on the recent findings concerning O. europaea tree main products and by-products, olive oil and olive leaves, as potential sources of natural bioactive compounds with health benefits.
Lwt - Food Science and Technology | 2014
Nassima Talhaoui; Ana María Gómez-Caravaca; Lorenzo León; Raúl de la Rosa; Antonio Segura-Carretero; Alberto Fernández-Gutiérrez
Food Research International | 2015
Nassima Talhaoui; Amani Taamalli; Ana María Gómez-Caravaca; Alberto Fernández-Gutiérrez; Antonio Segura-Carretero
Food Research International | 2013
Raúl de la Rosa; Nassima Talhaoui; Houssem Rouis; Leonardo Velasco; Lorenzo León
Journal of Functional Foods | 2016
Nassima Talhaoui; Teresa Vezza; Ana María Gómez-Caravaca; Alberto Fernández-Gutiérrez; Julio Gálvez; Antonio Segura-Carretero
European Food Research and Technology | 2017
Anis Loubiri; Amani Taamalli; Nassima Talhaoui; Salma Nait Mohamed; Antonio Segura Carretero